For the croutons

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

4 slices wholemeal seeded bread, crusts removed

handful pumpkin seeds from a packet

Method

Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.

Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Pour the double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

To make the croutons: cut the bread into small squares. Heat the olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

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Comments, questions and tips

I agree with Sparrowfield's comment - the time-consuming part is preparing the pumpkin! After that, it's a very easy recipe. I added sage for a herby flavour and used milk instead of cream for a healthier option. Nice!

gothmummi

2nd Nov, 2014

5.05

Loved it! Kids liked it too, not an overpowering soup, very creamy with a lovely texture

west1871

2nd Nov, 2014

2.55

This soup only tasted of stock. I think its because Halloween pumpkins are bred for size not flavour. Next time I would roast the pumpkin first. I added chopped and fried smoked bacon sprinkled as croutons at the end and didnt bother with the seeds. The bacon was the best bit about the soup!

west1871

2nd Nov, 2014

2.55

The soups flavour depends on the pumpkin used, I used a Halloween pumpkin and the only flavour was from the stock and onion. Next time I would roast the pumpkin 1st to get maximum flavour out of it. Otherwise butternut squash woul

pipsipops

2nd Nov, 2014

This was my first time making pumpkin soup and it was delicious! After reading some of the comments I also added mixed spice which complimented the soup perfectly. I think next time I will reduce the amount of cream a little bit though. It's a really tasty soup which is so simple to make. I can't wait to make another batch! :)

nicnicblue

29th Oct, 2014

5.05

Yum, used half fat creme fraiche instead of the double cream, added a teaspoon of chilli flakes to give it a kick, used a hand blender to smooth some of the soup but left it a bit chunky as we like it that way and didn't bother with the croutons just served it with crusty granary bread, yum again!

dominoqueen

29th Oct, 2014

This soup does not need the cream, it makes it too sweet and heavy.

HeatherF1971

28th Oct, 2014

5.05

Made two more batches. Thus soup is fab and so easy to make! Everyone loves it. Add mixed spice and cinammon for extra kick. Lovely winter warmer.

wikkiwoodles

26th Oct, 2014

5.05

This is so delicious!! A soup for any occasion... easy evening meal... family lunch or even a dinner party!!! YUM

HeatherF1971

22nd Sep, 2014

5.05

Great, easy and tasty recipe. Froze half. my toddler loved as well! Oh I added 1\4 tspn of mixed spice just to add a bit of warmth. Will definitely make again

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